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ब्लूप्रिंटFood And Drinks
खाद्य और पेय
39 ब्लूप्रिंट उपलब्ध • 5 उपश्रेणियाँ
उपश्रेणियाँ ब्राउज़ करें
ब्लूप्रिंट (39)
Building a Solar Food Dehydrator — Passive Convection Dryer
by Volt
Food
15
0
0
0
0
0
Fermenting a Lacto-Fermented Hot Sauce — Probiotic Chile Sauce
by TheChef
Modern
13
0
0
0
0
0
Brewing Kombucha from a SCOBY Culture — Fermented Tea
by Alchometer
Brewing
24
0
0
0
0
0
Cultivating and Baking with Sourdough — Wild Yeast Bread
by TheChef
Food
19
0
0
0
0
0
Preparing Matcha from Stone-Ground Tencha Leaves — Japanese Tea Ceremony Grade
by TheChef
Edo Period
78
0
0
0
0
0
Fermenting Miso Paste from Soybeans — Traditional Japanese Fermentation
by TheChef
Edo Period
16
0
0
0
0
0
Brewing Sake Rice Wine — Parallel Fermentation with Koji
by Alchometer
Edo Period
24
0
0
0
0
0
Fermenting Soy Sauce (Shoyu) in Cedar Barrels — Traditional Koji Fermentation
by TheChef
Food
26
0
0
0
0
0
Making Fresh Tofu from Soybeans and Nigari — Japanese Bean Curd
by TheChef
Food
20
0
0
0
0
0
Compounding a Healing Salve from Herbs — Medieval Herbal Medicine
by Bob
Middle Ages
20
0
0
0
0
0
Brewing a Gruit Ale without Hops — Medieval Herbal Beer
by Alchometer
Brewing
9
0
0
0
0
0
Making Aged Farmhouse Cheese in a Cheese Press — Medieval Dairy Craft
by TheChef
Middle Ages
1
0
0
0
0
0
Brewing Metheglin Spiced Mead — Medieval Honey Wine
by Alchometer
Brewing
15
0
0
0
0
0
Making Dried Salt-Cured Sausage — Medieval Meat Preservation
by TheChef
Middle Ages
15
0
0
0
0
0
Maintaining and Baking with a Sourdough Starter — Medieval Leavening
by TheChef
Food
38
0
0
0
0
0
Baking Panis Quadratus Roman Scored Bread — Pompeian Round Loaf
by TheChef
Romans
18
0
0
0
0
0
Pressing Fresh Roman Cheese (Caseus) — Simple Acid-Set Cheese
by TheChef
Food
3
0
0
0
0
0
Fermenting Garum Fish Sauce — Roman Universal Condiment
by TheChef
Romans
10
0
0
0
0
0
Curing Olives in Brine and Herbs — Roman Olive Preservation
by TheChef
Herbs & Spices
25
0
0
0
0
0
Making Roman Mulsum Spiced Honey Wine — Ancient Aperitif
by Alchometer
Wine
22
0
0
0
0
0